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Chicken Tetrazzini

Rated as 4.3 out of 5 Stars

"'This is my revised version of a recipe a friend shared with me 35 years ago,' writes Helen McPhee of Savoy, Illinois. 'It's nice to give to friends who are unable to cook.'"
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Ingredients

50 m servings
Original recipe yields 6 servings

Directions

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  1. Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat.
  2. Transfer to two greased 11-in. x 7-in. x 2-in. baking dishes. Sprinkle with Parmesan cheese. Cover and freeze one casserole for up to 2 months. Bake the second casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through.

Footnotes

  • To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Stir before serving.

Reviews

Read all reviews 18
  1. 20 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

The recipe was probably four stars as is, but I made some changes and it was DELICIOUS! First, I used egg noodles instead of spegetti. I used shredded chicken that I had left over from the night...

Most helpful critical review

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The recipe was probably four stars as is, but I made some changes and it was DELICIOUS! First, I used egg noodles instead of spegetti. I used shredded chicken that I had left over from the night...

This is a good recipe, but after making it a few times I have found a few tricks to make it better. Drain the pimientos over the mushrooms in the same colander. Instead of using canned chicken ...

YUM! I didn't have heavy cream...substituted sour cream and the white sauce turned out absolutely cravable. I used italian seasonings and for speed pulled chicken off a pre-made rotisserie. Big ...

I didn't have anything but milk, so I used that, and it turned out great. I also added parmesan cheese-freshly grated. I spread mozzerella cheese all over the top.

Bf really liked this. I was okay with it, but white sauces and mushrooms don't do it so much for me, so we'll go with bf liked this. ;o) I used cream only bc I had some I needed to get rid of...

This recipe is awesome! My family said it's a "keeper." I made it for alot of people, so I poured half the recipe in a 9" by 13" pan, sprinkled a cup and a half of parmesan on top and repeated...

With a few changes from past reviews this was a HUGE hit! It was a great way to use up some left over chiken from the evening before.

This was good although I would break the uncooked spaghetti into halves or thirds before cooking. It is of course not a low fat recipe and not one to eat often due to that, but lower fat version...